Method

Stir together the gluten free flour, desiccated coconut, ground almonds, caster sugar and gluten free baking powder. Rub the dairy free margarine into the flour and nuts until it resembles breadcrumbs. Mix to a dough.

Press into a greased 8 inch round spring form cake tin or a flan ring on a flat baking tray and bake for 15 – 20 minutes until golden brown.

Mix the Vege-Gel with 50ml soya cream.

Place the caster sugar in a large saucepan with a drop of water – enough to moisten the sugar. Place over a medium heat and boil to a caramel colour. Do not stir the sugar while it is heating or it will crystalise.

Take off the heat and add 200ml soya cream. Be careful as the sugar will spit. Stir until the caramel has dissolved in the cream. You may need to put the pan back onto a low heat to do this.

Stir in the remaining soya cream and Vege-Gel. Strain through a sieve into a clean bowl.

When the mixture is warm, stir in the dairy free margarine. Chill in the fridge.

When cold, whisk up the caramel to lighten and store in the fridge until needed.

To prepare your banoffee pie

Place your cooked biscuit base onto a serving plate. Spread the toffee over the base. The mixture may go a bit runny if mixed too much but will set again when placed in the fridge (You could prepare up to this point a few hours in advance).

Slice the banana and arrange on top of the toffee.

Whip up a carton of whipping soya cream and spread over the banana.

Grate dairy free dark chocolate over the top.

Gem's hints and tips

Vege-Gel is a vegetarian gelatine alternative made from carrageenan which comes from seaweed. It can be bought from a supermarket usually in the aisle with jellies, tinned fruit and desserts.

Alternative dairy free banoffee toffee

260g caster sugar400ml can coconut milk130g dairy free margarine

Place the caster sugar in a large saucepan with a drop of water – enough to moisten the sugar. Place over a medium heat and boil to a caramel colour. Do not stir the sugar while it is heating or it will crystalise.

Take off the heat and stir in the coconut milk. Be careful as the sugar will spit. Stir until the caramel has dissolved in the milk. You may need to put the pan back onto a low heat to do this.

Leave to cool. When the mixture is warm, stir in the dairy free margarine.

This amount may be too much to fill a banoffee pie. Store any leftover toffee in the fridge.